Modelling consumer liking of lamb meat based on composition using chemical and rapid evaporative ionisation mass spectrometry methods

Objectives
Consumer quality perception of meat is complex, dynamic and influenced by extrinsic attributes (e.g., price, origin, animal welfare, environmental impact), however, sensory characteristics remain the key purchase consumer criteria. Lamb m. longissimus from 6 typical New Zealand (NZ) production systems was characterized chemically and instrumentally and the association of consumer liking with individual data sets reported (Pavan et al., 2021; Zhang et al., 2022). The objective of this study was to model consumer liking of lamb combining the different objective analysis data sets (blocks). Two questions were explored by modelling: 1. Can lamb samples be discriminated based on their consumer overall liking scores combining different blocks of data? 2. Which data-block has more weight in sample discrimination?